I love eggs! Particularly now that I’m pregnant, I have been eating eggs almost every morning for breakfast. They are low carb, gluten free, full of protein and good for the little one growing inside me!

Brian and I were having a friend over for breakfast and I wanted to make an egg dish that I had never made before. Brian thinks it’s funny that I often try out new dishes on company before trying them out on just him, but it usually seems to work! I have always wanted to bake eggs in cups because then you don’t have to watch over them on the stove or take care to put them carefully into poaching liquid. So I did a little research on baking eggs in cups and found a whole bunch of recipes that looked appealing. I took a few ideas from others and then added in my own twists. If you would like to make these dairy free, just leave out the cheese and they will still be delicious!

It would be easy to play around with this recipe…I was thinking of doing an egg baked with tomato or one with mushrooms. You could add all sorts of different spices or different cheeses to change things up a bit as well. So many possibilities!